Ingredients:

• 3-4 – Potatoes
• 3-4 – Onions (finely chopped)
• 1 cup – grated Coconut
• 2-3 – Green chillies
• 5-6 Cloves – Garlic
• 1/2 inch – Ginger
• Coriander leaves
• 1 tsp – Mustard Seeds
• 4-5 – Curry leaves
• A pinch – Asafoetida
• A small piece – Jaggery
• 2-3 – kokums
• salt

Method:

1. Boil the potatoes, remove the skin and cut it into small pieces.
2. Grind coconut, chillies, coriander, garlic and ginger. Add some water while grinding to get a liquid consistency.
3. Heat the oil and add mustard seeds. When they start to pop, add hing and curry leaves.
4. Now add chopped onions and fry till golden brown.
5. Add the coconut paste, a little water, potatoes and salt. Bring to a boil.
6. Then add jaggery and let it boil a little more.
7. Add kokum just before removing from heat.
8. Serve hot with rice or chapattis.

Recipe courtesy of Geetha